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Blueberry & Lemon Muffins

  • Serves: Makes 9


  • 1 cup wholemeal plain flour
  • 1/2 cup white sugar
  • 1/2 tbsp baking powder
  • Pinch of salt
  • 1/2 cup Cocobella coconut yoghurt
  • 1 tsp vanilla
  • 1 x flax egg (1 tbsp Flax with 3 tbsp water)
  • Finely grated rind of 1 x small lemon
  • 3 & 1/2 tbs olive oil
  • 1/2 tbs lemon juice
  • 1/2 cup fresh blueberries


  1. Preheat the oven to 180 degrees and grease a 12 x cup muffin tray lightly with oil.
  2. Prepare your flax egg in a small bowl and set aside to thickened.
  3. Mix all the dry ingredients into a bowl making sure everything is combined well.
  4. Mix all your wet ingredients into a bowl including your flax egg and stir well.
  5. Add the wet ingredients into the dry and carefully fold the mixture until just combined (you do not want to overmix otherwise you will end up with a dense batter).
  6. Carefully fold through your blueberries and transfer the mix into your muffin tray filling each cup about 2/3rds of the way.
  7. Bake in a preheated oven for approx. 20- 25 minutes or until slightly golden and a skewer inserted comes out clean.

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